A cheezey party dip with a kick of pickled jalapeno pepper.
|Servings 8||Serving Size 1/4 Cup|
Dice the tomatoes and place the dried tomatoes and water into a coffee cup and cover with a small plate. Zap in the microwave for 45 seconds and let steep for 5 minutes to soften the tomatoes.
While the tomatoes are softening, place the almonds, pine nuts, sugar and salt into a food processor and blend for 2 minutes or until the mixture starts to form clumps.
Next, place the tofu, yeast flakes, apple cider vinegar, onion powder, coriander and cardamom spice into the food processor and blend an additional 2 minutes. Pour this out into a mixing bowl and place onion, carrot, jalapeno pepper and tomatoes and mix together with a spoon. Place in the fridge covered until ready to serve.